Assessor Resource

FDFCON2001A
Examine raw ingredients used in confectionery

Assessment tool

Version 1.0
Issue Date: May 2024


This unit has application in a production environment. It targets knowledge of confectionery raw ingredients and skills to recognise reactions to production processes. This unit typically targets the production worker responsible for the operation and monitoring of confectionery equipment and processes.

This unit of competency covers the skills and knowledge required to identify the key characteristics of raw materials used in confectionery products to support the achievement of production specifications.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Employability Skills

This unit contains employability skills.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed. Competence in this unit must be achieved in accordance with food safety standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to:

identify the key confectionery groups and the main raw materials used

describe the effects of raw materials in confectionery

describe the effects of temperature and water on raw materials

describe the effects of the production process on raw materials

identify common problems with raw materials in the production process and determine required action

access and interpret workplace information on raw materials.

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to:

personal protective clothing and equipment

work procedures, including advice on safe work practices, food safety, quality and environmental requirements

information on equipment capacity and operating parameters

recipe/batch instructions

specifications, control points and processing parameters

process and related equipment and services, including mixing equipment, cookers and coolers. It may also include further processing equipment as required

ingredients used in the preparation of high/low boil product as required

sampling schedules and test procedures and equipment as required

documentation and recording requirements and procedures

cleaning procedures, materials and equipment as required.

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role. Examples could be:

FDFOP2004A Clean and sanitise equipment

FDFOP2011A Conduct routine maintenance

FDFOP2013A Apply sampling procedures

FDFOP2030A Operate a process control interface

MSL973001A Perform basic tests.

Guidance information for assessment

To ensure consistency in one's performance, competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances, cases and responsibilities, and where possible, over a number of assessment activities.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

Required skills

Ability to:

access and interpret workplace information onraw materials

examine production specifications

identify raw materials, uses and characteristics

identify sources of raw materials and key features

assess consequences of different uses of raw materials

identify requirements for achieving quality standards

use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge

Knowledge of:

raw materials used in confectionery

origins of raw materials

confectionery product types

characteristics of raw materials

effects and uses of raw materials

common problems and action required

types of carbohydrates and uses

types of sweeteners and uses

types of starches and glucose syrups and uses

storage and handling requirements for raw materials

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Policies and procedures

Work is carried out according to company policies and procedures, regulatory and licensing requirements, legislative requirements, and industrial awards and agreements

Legislative requirements

Legislative requirements are typically reflected in procedures and specifications. Legislation relevant to this industry includes:

the Food Standards Code, including labelling, weights and measures legislation

legislation covering food safety, environmental management, occupational health and safety (OHS), anti-discrimination and equal opportunity

Workplace information

Workplace information may include:

standard operating procedures (SOPs)

specifications

production schedules and instructions

manufacturers' advice

standard forms and reports

Key confectionery groups

Key confectionery groups include:

high boils, cream pastes, toffees caramels and fudge

fondants

jellies, gums and pastilles

liquorice

honeycomb, meringues, marshmallows and nougats

panned products

chewing gum

chocolate

sugar free products

Common raw materials

Commonly used raw materials include:

sugar and other sweeteners

milk products

cocoa

fat/oil

fruits and nuts

gelling agents, such as starch, gelatine, pectins and gums

additives, such as flavourings, colouring, lecithin and other emulsifiers, acids and preservatives

Types of carbohydrates

Types of carbohydrates covered by this unit must include:

Monosaccharides, such as glucose (dextrose), galactose, fructose, mannose, arabinose and xylose

Disaccharides, such as sucrose, lactose and maltose

Oligosaccharides, such as polydextrose, polyols, maltodextrins, hydrogenated starch hydrolysates, fructooligosaccharide and galctooligosaccharide

Polysaccharides, such as starch, dextrins, cellulose, vegetable gums and glycogen

Types of sweeteners

Types of sweeteners include:

sugar (raw, refined)

sucrose

molasses

brown sugar

honey

golden syrup

treacle

malt extract

licorice block

Grade of sugar

Grade of sugar includes:

caster sugar

icing sugar

liquid sugar

Characteristics of sugar

Characteristics of sugar include:

sweetness

solubility

crystallisation

inversion

Types of starches and glucose syrups

Types of starches and glucose syrups include:

wheat

maize (corn)

rice

potato

grain

modified

Characteristics of starch

Characteristics of starch include:

bifringence

viscosity

Uses of glucose

Uses of glucose include:

anti-graining

resistance to activity by microorganisms

increasing product viscosity

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Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Key confectionery groups are identified and features described 
Commonly used raw ingredients and their origins are identified 
Types of carbohydrates used in confectionery are identified 
Types of sweeteners used in confectionery are identified 
Grades and properties of sugar are described 
Types of starches and glucose syrups are identified 
Types of fats used in confectionery are identified 
Effects of using different types of commonly used raw ingredients in confectionery are identified 
Effects of using different types of carbohydrates and fats in confectionery are identified 
Effects of using different types of sugars in confectionery are identified 
Effects of using types of starches and glucose syrups in confectionery are identified 
Effects of temperature and water on raw ingredients are identified 
Effects of production processes on raw ingredients are examined and described 
Specifications for production are identified 
Implications for processing of raw materials are identified 
Common problems associated with raw materials are identified 
Actions required to address common problems are identified 
Storage and handling requirements for raw ingredients are identified 
Work is conducted in accordance with workplace environmental guidelines 

Forms

Assessment Cover Sheet

FDFCON2001A - Examine raw ingredients used in confectionery
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

FDFCON2001A - Examine raw ingredients used in confectionery

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: